saffron pilaf

6    |   
Prep Time:
5 minutes    |   
Cook Time:
30 minutes

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This goes with almost any main dish. If you don’t want to deal with saffron, just leave it out and you’ll have perfectly cooked basic rice.


1 tablespoon butter
1 tablespoon vegetable oil
1/2 yellow onion, chopped
1/4 teaspoon saffron threads, crumbled
1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 teaspoon salt


In a medium saucepan, melt the butter in the oil over medium-high heat. Add the onion and saffron and cook, stirring, until onion is softened, about 3 minutes. Add the rice and stir until glistening, about 30 seconds. Pour in the broth and add the salt; let come to a boil. Reduce heat, cover, and simmer for 20 minutes. Turn off heat and let rice sit, undisturbed, for 5 minutes. Fluff with a fork and serve.